Broccoli Soup II

Serve this pureed broccoli and rice soup with Cheddar cheese on a chilly Autumn afternoon.

INGREDIENTS (for 4 servings):

3 tablespoons extra virgin olive oil

1 clove garlic, crushed

1 head broccoli, chopped

1 (32 fluid ounce) container chicken broth

1/2 cup uncooked white rice

1/2 cup shredded Cheddar cheese

PREPARATION:

Heat oil in a large pot over medium heat, and saute garlic 1 minute. Mix in broccoli, and cook 5 minutes. Pour in broth, and stir in rice. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Strain the broccoli and cooked rice from the soup, and place in a blender with 1 cup of the soup liquid. Blend until smooth. Return to pot. Serve with Cheddar cheese.